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Daal Gosht (Lentil Stew with Meat)

A combination of warming spices, creamy lentils and filling meat make this meal really wholesome.
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Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 3 Tbsp olive oil
  • 1 medium onion (sliced)
  • 1 tsp cumin seeds
  • 2 Tbsp ginger-garlic paste
  • 2 medium tomatoes (diced)
  • ½ tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 2 tsp salt
  • 450 grams lamb or meat of choice (boneless, cut into hunks)
  • 1 liter water
  • 180 grams red lentils
  • 1 tsp garam masala
  • a handful fresh coriander (chopped) optional
  • 1 green chili (chopped) optional

Method
 

  1. Heat the oil in a pot on medium heat. Add onion and fry until golden brown.
  2. Add the cumin seeds and saute for a minute.
  3. Add the ginger, garlic paste and saute for another minute.
  4. Add the tomatoes, salt and all the powdered spices (except garam masala). Saute on low heat for 4-5 minutes.
  5. Add the meat and saute until it changes color on all sides (about 5-6 minutes).
  6. Add 300 ml water and cover. Let cook on low heat until the meat is tender (about 45 minutes if using lamb, 1 hour or more for beef, no precooking required for chicken).
  7. Add the lentils, along with the rest (700 ml) of water, and cook for 25-30 minutes (until tender).
  8. Turn off heat. Add garam masala, chopped coriander and green chili and mix.
  9. Serve over brown rice or multi-grain chapati.